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High-Protein Lemon Garlic Chicken Skillet (Light, Fresh & Spring-Ready) - A Bright Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1.5 lb), halved horizontally
  • Salt and black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, thinly sliced or minced
  • Zest of 1 lemon
  • Juice of 1–2 lemons (about 3–4 tablespoons)
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon unsalted butter (optional for a silkier sauce)
  • 2 tablespoons chopped fresh parsley (or dill/basil)
  • Optional add-ins: 1 tablespoon capers, 1/4 teaspoon red pepper flakes

Instructions
 

  • Prep the chicken: Halve breasts horizontally to make 4 thin cutlets. Pat dry. Season both sides with salt, pepper, garlic powder, and onion powder.
  • Sear: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken and cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil.
  • Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil, then the garlic. Cook 30–60 seconds until fragrant, not browned.
  • Build the sauce: Stir in lemon zest, lemon juice, broth, and Dijon. Scrape up browned bits from the pan. Simmer 2–3 minutes to reduce slightly.
  • Finish: Whisk in butter (if using) for a glossy finish. Add capers or red pepper flakes if you like.
  • Return chicken: Nestle the chicken back into the sauce and simmer 1 minute to warm through. Sprinkle with parsley.
  • Serve: Spoon sauce over the chicken. Great with steamed asparagus, a spring salad, or quinoa.